A distant cousin of the blueberry, the Huckleberry can still be foraged from the wild in the coastal woodlands of Northern California. Also known as the Whortleberry, Farkleberry, Hurtleberry, Sparkleberry, or my personal favorite the Dangleberry, the Huckleberry’s tangy vibrance provides the perfect counterpoint for the rich Ricotta in this festive breakfast treat.
1 & 1/2 cups sprouted whole wheat flour
1-1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup coconut sugar
2/3 cup mascarpone cheese
4 eggs, separated yolks and whites
2 cups ricotta cheese
1-1/2 cups fresh or frozen (defrosted) whole huckleberries
1-1/2 cups whole milk
Whisk the yolks and combine with mascarpone and ricotta. In a separate bowl, combine flour, baking powder, sugar, baking soda and salt. Add flour mixture to yolk mixture and mix until just combined.
Add in the milk gently; don’t over mix. Set aside. Beat the egg whites until you have achieved soft peaks then fold them into the batter. Remember, if you want fluffy pancakes be gentle and fold in the huckleberries only at the last minute.
Now heat up a griddle or large pan and melt/spread some good butter on it. Ladle out pancakes about the size of your flattened hand. Be careful not to spread the batter out with a spatula, just pour it slowly.
Flip the pancakes only after small bubbles have begun to appear and their edges have just begun to dry ( 2-3 minutes). After flipping, cook for another two minutes and serve them immediately with plenty of maple syrup.